White Chocolate Mud Cake

Sometimes we save recipes for certain occasions and sometimes we save them for certain people. This one I have been saving all year for my Dad. This recipe is from exclusively food and works amazingly every time. Iced with a golf theme, this cake was the all round perfect cake for my Dad.

300g white chocolate Cadbury Dream white chocolate
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour

 Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced). Grease a 20cm square cake pan and line the base and sides of the pan with baking paper. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes. Add vanilla and eggs to chocolate mixture and stir until well combined. Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan. 8. The cooled cake can be iced with the white chocolate ganache immediately, or stored and then iced on the day of serving. Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.


Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream

Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using


Classic Vanilla Buttercream

225g unsalted butter, softened

3-4 cups pure icing sugar, sifted

1 tablespoon vanilla extract

1/4 teaspoon salt

Food colouring if desired

2-3 tablespoons milk

Cream the butter in a mixer for 3 minutes or until smooth and creamy. Add 3 cups of icing sugar and beat on lowest speed until combined, add vanilla extract and 1-2 tablespoons milk and colouring if desired. Beat until smooth and glossy. Add extra icing sugar if a stiffer consistency is needed likewise add milk if a runnier mix is needed. Spread or pipe as desired.


This cake is one of my favourites, I have made it for Daniel’s family a couple of times before and they like it as much as I do. It isn’t an all the time cake thought because of the amount of naughty ingredients and time consuming cooling period. This cake takes about 3 hours to cool before you can ice it. I have found 6” cakes to be easier to gift for birthdays as they look prettier decorated and is just the right amount of cake for a couple of people. I reduced this recipe by a third to make it fit the 6” tin. Even in a 6” tin it still took an hour to bake. Then 3 hours in the tin cooling.


I had decided a long time ago that I was going to make Dad a golf themed cake for his birthday this year, the one I had in mind was a lot more elaborate than this one but I think for a days work this one hit the mark. To make the grass I coloured the icing with 10 drops of regular green food colouring and about ½ a teaspoon of mint green gel food colouring, this made for a bright green colour. I purchased a Wilton #233 piping nozzle which is designed for grass and flower centre piping. Once fitted to a multix disposable piping bag ( I don’t use fancy bags when using colour in case it stains) I was ready to go, I filled the bag with icing and then used the remaining icing to coat the cake with a smooth layer of green to work on. Patchy in some parts and a little thick in some to cover little dents. I used a palette knife to spread the icing and then the long edge to smooth the icing for the “green”. Once the cake was covered I set to work with my piping bag. Piping the edges of the “green first so I got the shape I was after then filling in the rest of the top of the cake. I then started from the bottom of the cake and worked my way up to the top of the cake piping all the way around. I had to stop twice to re-chill the bag as the icing was melting due to the heat of my hands. I made a golf ball out of white fondant and pricked it all over with a toothpick to create dimples. The golf flag was a tooth pick with a flag made out of a left over envelope. In total the icing took about an hour, so not a task for the non committal.


The cake was beautiful as always, soft, fudgy crumb with a luscious white chocolate flavour. If gets better as time goes on and is at its best on the third day. It is best eaten at room temperature. The sour cream ganache recipe is the specified icing for this cake and is divine. The sour cream cuts through the sweetness of the white chocolate and makes an incredibly moreish icing.

If you or someone in your family loves white chocolate, please try this cake, don’t let baking and cooling time put you off, just bake it in the morning and finish it in the afternoon. The perfect cake for birthdays, parties or weddings. Check out exclusively food for size variations of this cake and make it to suit you. Apologies for the lack of photos, sometimes I really just want to bake without stopping every 30 seconds to take photos, this was one of those days.

Happy Birthday Dad!


Love Sonia